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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a simplified version of ratatouille, without eggplant, but with a southwest spin. It's especially good served with corncakes and a black bean salsa. Note: Calabacita, also called white squash, is a Mexican squash which is similar to zucchini. This recipe is a variation of one from The New Basics by Rosso and Lukins. Ingredients:
2 tablespoons canola oil |
1 white onion, chopped |
3 zucchini, cut in cubes (or calabacitas) |
1 red bell pepper, cut in squares |
2 fresh jalapeno peppers, minced |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
1 teaspoon california chili powder |
1 (14 ounce) can diced tomatoes |
fresh cilantro (to garnish) |
Directions:
1. Preheat oven to 350 degrees F.
2. Heat oil in a large skillet and saute onion for about 3 minutes.
3. Add bell pepper, zucchini, oregano and cumin and saute 5 minutes more.
4. Stir in tomatoes and jalapeno chilies.
5. Transfer mixture to a 2 1/2 quart casserole and bake for 30 minutes.
6. Garnish with cilantro and serve.
7. Makes 4-6 portions.
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